Definitions for wheat gluten

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wheat gluten(noun)

gluten prepared from wheat

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Wheat gluten

Wheat gluten, also called seitan, wheat meat, mock duck, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat gluten is an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten.
Wheat gluten was first developed in China, and historically has also been popular in the cuisines of Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
The protien content of wheat can differ due to flowering dates, locations of the kernal on the spike. In industrial production of gluten, the leftover starch may be disposed of via the municipal sewage systems. Makers of gluten in towns and cities are typically charged a fee to dispose of their starch into the local sewage system.

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